Sweet Pepper Balsamic Bean Salad

Ingredients

• 1 cup chopped yellow bell pepper
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (7 ounce) jar roasted red peppers, drained
• 12 cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley
• 3 tablespoons balsamic vinegar
• 1 tablespoon vegetarian Worcestershire sauce
• 1 teaspoon white sugar
• 1 teaspoon dried basil
• 1 teaspoon chopped garlic
• 1/2 head lettuce

Directions

In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.

In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.

To serve, place leaves of lettuce on individual salad plates and top with bean mixture.